How to make lemon pepper salmon?

Our lemon pepper salmon is both easy to make and indispensable on a BBQ night. We use the process of dry brining to season it throughout and draw out excess moisture to concentrate its natural flavours and create a firmer texture. So, make sure to leave it for a few hours in the fridge covered in salt. Make the flavoured butter mix and leave it in the fridge, then brush the salmon with unseasoned butter, grill it on both sides for a few minutes, and take it off the grill. Serve with slices of the butter mixture on top, letting it melt over the grilled, warm fish.

What sides go with lemon pepper salmon?

Our pepper lemon salmon is delicious with various sides. Try, for example, grilled vegetable skewers, grilled corn on the cob, cold potato salad, roasted potatoes, coleslaw, or grilled bread brushed with umami garlic butter. You can also go with a classic green salad to keep it light and easy.

Is lemon pepper good on salmon?

Yes, lemon pepper is delicious on salmon. You can easily make it by mixing freshly grated lemon zest with ground peppercorns, choosing either your favourite peppercorn type or a mix of different types to make a more complex mixture. Use it as it is drizzled over grilled food, salads, or mix it with soft butter to make a delicious lemon pepper butter.

Pepper salmon with grilled lemons

2 hours 45 mins cooking time

Crush the pepper, grill the lemons, and baste your sizzling salmon with Lurpak®. Boast a light, buttery texture and delectable flavour with this BBQ menu with lemon pepper salmon with grilled lemons. Take a classic to new heights, infuse it with the irresistible smoky scent from the crackling BBQ. Drizzle velvety, soft butter over each fillet, blend the colours of the zesty lemony brightness with the pink and black peppercorns. Serve with grilled, halved lemons. This is how you serve a complete al fresco culinary experience.

Pepper salmon with grilled lemons

2 hours 45 mins cooking time

Method

In a pestle and mortar or grinder, crush pink and black pepper, add lemon zest and mix with soft butter. Form this into a block or round cylinder shape, wrap in parchment paper, and leave in the refrigerator until needed, ideally 2 hours in advance.

1 or 2 hours before you start grilling, sprinkle salt generously on the salmon fillet and leave it to rest in the refrigerator for 1-2 hours.

Start the BBQ up and, when it is ready, take the salmon out, wipe the salt off, melt the unseasoned butter, and brush the salmon fillet with the melted butter.

Place the salmon on the grill skin side up, and at the same time place the halved lemons with the flat fruit flesh facing downwards. Grill the salmon for 4-5 minutes, then using tongs, flip onto the skin side and grill for another 4-5 minutes on the other side.

Cut the lemon pepper butter into slices, take the salmon off the grill, and place it on a serving dish with the flavoured butter on top so it can melt slowly. Serve with the grilled lemons.

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